White beans

(Recipe #64, page 65)

Boil like peas until soft; drain twice, but do not pass through a sieve. After the second boiling, stir in good fat and just before serving stir in salt and some vinegar. Do not let them become too dry as they cook; they are actually eaten with a spoon.

Or don’t add either fat or vinegar during cooking; drain the beans and serve with bacon or onion sauce, or butter and vinegar.

Accompaniment: boiled ham, roast or braised beef, fried liver, bratwurst, pork roulades, sour sausages, calf’s head brawn.

Translated by David Green.


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